Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Firm - fresh mushrooms

  2. 3 tablespoons 45ml Butter

  3. 2 teaspoons 10ml Flour

  4. Salt and pepper

  5. 1 cup 237ml Heavy cream - heated

  6. 6 Filet - (6 oz) mignons, thawed

  7. 6 French bread

  8. 6 tablespoons 90ml Butter

  9. 1/2 cup 118ml Scotch

Instructions Jump to Ingredients ↑

  1. Slice mushrooms and saute in 3 Tbsp butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 2 1/2 minutes* per side (for rare) Saute bread slices in 6 Tbs butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well-heated platter.

  2. Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat. Additional sauce can be passed separately.

  3. *This will be extremely rare. For medium-rare interior, saute for 3 minutes per side.


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